Blueberry Coconut Pecan Breakfast Cookies
Start your day with these wholesome Blueberry Coconut Pecan Breakfast Cookies! These soft and chewy treats are packed with nutritious ingredients like oats, blueberries, coconut, and pecans, making them a perfect grab-and-go breakfast or snack. Naturally sweetened and easy to prepare, they’re ideal for busy mornings or a delightful afternoon energy boost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened shredded coconut
- ½ cup pecans, chopped
- ⅓ cup coconut oil (melted)
- ½ cup honey or maple syrup
- 1 large egg or flax egg for vegan
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, salt, shredded coconut, and chopped pecans.
- In another bowl, whisk together melted coconut oil, honey (or maple syrup), egg (or flax egg), and vanilla extract.
- Combine the wet mixture with the dry ingredients until just mixed; gently fold in blueberries.
- Scoop about 2–3 tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart; flatten slightly.
- Bake for 12–15 minutes or until edges are golden. Allow to cool before enjoying.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg